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Zucchini Brownies

If you have ever raised zucchini you have probably had this happen:  You walk into the garden and discover the gargantuan of all zucchini that was previously hidden under a leaf!
So, what to do?  Here’s an idea that is a crowd pleaser and healthy at the same time:  Zucchini brownies.
Moist, with just the right amount of chocolate sweetness – you will surprise the folks you share them with when you share the secret ingredient.
The icing is great, but my friend Karen prepared it sans the icing and served it to rave reviews.  So, you choose – to ice or not to ice!

Zucchini Brownies

Prep Time 15 minutes
Cook Time 30 minutes
Course Dessert
Servings 24


  • ½ cup vegetable oil
  • cups white sugar
  • 2 tsp Adams vanilla (can use up to 1 tbsp)
  • 2 cups Texas flour
  • ½ cup unsweetened cocoa powder
  • tsp baking soda
  • 1 tsp salt
  • 2 cups shredded zucchini
  • 1 cup walnuts or pecans



  • Preheat oven to 350 degrees F. Grease and flour a 9 x 13 inch baking pan.
  • In a large bowl, mix together the oil, sugar and vanilla.
  • Combine the flour, 1/2 cup cocoa, baking soda and salt. Stir into the sugar mixture. Fold in the zucchini and walnuts. Spread evenly in to the prepared pan.
  • Bake 25 - 30 minutes in the preheated oven, until brownies spring back when gently touched.


  • Melt together 6 tbsp cocoa and butter (or margarine, but I always suggest butter)
  • Blend together the confectioners’ sugar, milk and 1/2 tsp vanilla. Stir in the cocoa mixture. Spread over cooled brownies before cutting into squares.